Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

被引：36

作者：

Rha, Hyun Jae ^{[1
]}

Bae, In Young ^{[1
]}

Lee, Suyong ^{[2
]}

Yoo, Sang-Ho ^{[2
]}

Chang, Pahn-Shick ^{[3
]}

Lee, Hyeon Gyu ^{[1
]}

机构：

[1] Hanyang Univ, Dept Food & Nutr, Seoul 133791, South Korea

[2] Sejong Univ, Carbohydrate Bioprod Res Ctr, Dept Food Sci & Technol, Seoul 143747, South Korea

[3] Seoul Natl Univ, Dept Agr Biotechnol, Ctr Agr Biomat, Seoul 151921, South Korea

来源：

FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 03期

关键词：

Apple pomace; Pectin; Hydroxamation; Anti-radical effect; SENSITIVE AMINE OXIDASE; INHIBITORY-ACTIVITIES; CARDIOVASCULAR-DISEASE; CITRUS PECTIN; IN-VITRO; ANTIOXIDANT; ACID; MECHANISMS; EXTRACTION;

D O I：

10.1016/j.foodhyd.2010.08.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Apple pomace was utilized to extract pectin of which structure was modified by hydroxamation to improve its antioxidant effect. As the pectin obtained from apple pomace was treated with alkaline hydroxylamine for 4-48 h, the hydroxamic acid content of the pectin derivative increased from 2.68 to 10.43%. Compared to native pectin, the FT-IR spectra of the derivative showed two new absorption bands at 1646 cm(-1) (C=O) and 1568 cm(-1) (N-H), confirming that the hydroxamic acid derivative from apple pomace pectin was successfully obtained. The pectin derivatives were also shown to have enhanced anti-radical activities against DPPH in a dose-dependent way. Moreover, the hydroxamation improved the scavenging effect of the pectin which was even 3-fold higher than that of the native one. Thus, the introduction of hydroxamic acid into the pectin structure seemed to be a useful tool for improving biological activities of pectins. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：545 / 548

页数：4

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